For weeks I have had The Food Snob’s Dictionary: An Essential Lexicon of Gastronomical Knowledge laying on my desk, thinking “Yes, someday soon I will write a blog about it.” Nothing ever materialized. Until today, that is.
In my quest to learn about molecular gastronomy, the brilliant thought struck me that maybe, just maybe this all-telling tome would hold the key to my understanding of molecular gastronomy. Yes, this would be it. Below, a definition of molecular gastronomy according to The Food Snob’s Dictionary.
”Molecular gastronomy: Techno-futurist approach to cookery that applies scientific manipulation — and elaborately silly utensils and serving implements — to the gastronomical experience. Coined as both a term and a discipline in the 1980s by the Hungarian-born, Oxford-based physicist and amateur cook Nicholas Kurti (who proudly concocted an inverted baked Alaska, with a frozen outer layer and hot interior ) and the French chemist-foodie Herve This, molecular gastronomy was taken up as a cause by lab-rat chefs in the nineties and aughts, most notably This’s buddy Pierre Gagnaire in France, FERRA ADRIA in Spain, HESTON BLUMENTHAL in England, and Wylie Dufresne and Grant Achatz in America. As offputting as it may sound, the deconstructed “lumberjack breakfast” of mini-pancakes served on an octo-tined standing fork with Canadian-bacon “ketchup,” atomized eggs, and crab syrup was a triumph of molecular gastronomy.”
There you have it.
If you’re wondering why some of the names are in all caps, it’s because they are defined elsewhere in The Food Snob’s Dictionary. Pick up your own copy to learn authoritatively who’s who in the food world.